Braised Lamb Shank in Red Wine Sauce

Preheat the oven to 160 °C top/bottom heat. Roughly dice the onions, peel the garlic. Make an incision at the bottom of the bone of each lamb shank with a sharp knife and insert a garlic clove into the slit. Rub the meat all around vigorously with salt and freshly ground pepper.

In a large roasting pan, heat the rapeseed oil over high heat. Sear the shanks until golden brown on all sides and remove them. Reduce the heat, add 60 g butter and the onions. Sauté until golden brown, stirring frequently.

Add peppercorns, bay leaves, tomato paste, and rosemary and sauté for 1 minute. Deglaze with red wine, bring to a boil, and return the shanks to the roasting pan. Reduce the wine by half.